Easiest Way to Cooking Perfect Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

Easiest Way to Cooking Perfect Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free Delicious, fresh and tasty.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free. Vickys Homemade Rice Milk, Gluten, Dairy, Egg & Soy-Free step by. Cakes & Cupcakes exclusively on Kindle!! Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too.

Ingredients of Vickys Steak Diane Sauce, Gluten, Dairy, Egg & Soy-Free.

Another recipe that may seem obvious to some but I may help some others at the same time.

I love finding 'accidental' vegan foods!

You can have Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free using 10 ingredients and 8 steps. Here is how you cook that.

Ingredients of Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free

1. You need 250 grams of softened butter or dairy-free spread.

2. It’s 250 grams of chestnut mushrooms, finely chopped.

3. Prepare 30 grams of dried porcini mushrooms or mixed mushrooms such as shiitake and oyster, soaked, drained then finely chopped.

4. Prepare 1 of finely chopped onion.

5. Prepare 3 clove of of garlic, finely chopped.

6. Prepare 2 of sprigs of thyme.

7. Prepare 1 of juice from half a lemon.

8. It’s 2 tbsp of brandy.

9. It’s 1 of handful of chopped parsley and tarragon.

10. It’s 1 of mixed salad leaves and toast to serve.

And for those of you who keep stating that.

This vegan lemon curd is the real deal.

Lemony, luscious, and with a perfect balance between tart and sweet, it also has that perfect lemon curd consistency: runny yet thick, good both for drizzling and for spreading on cookies or cake.

And, perhaps most importantly, it has that beautiful golden yellow colour of a proper lemon curd.

Vickys Lemon Mushroom Butter, Gluten, Dairy, Egg & Soy-Free step by step

1. Melt 50g of the butter then fry off the onion and garlic in it until softened.

2. Add the mushrooms and thyme and coat in the butter, then cook until soft, around 5 minutes.

3. Add the lemon juice and brandy and cook for 2 minutes or until the liquid has gone.

4. Take off the heat and remove the thyme sprigs.

5. Mix in the parsley and tarragon then let cool completely.

6. Mix the mushrooms with the rest of the butter and divide into 4 ramekins.

7. Chill until firm or up to 2 days, then serve.

8. One ramekin will be enough for 2 people to share. Serve spread on toasted bagette or ciabatta bread with a mixed salad.

All that, with no eggs and no dairy!

Made in Vicky's bakery on Radmore farm, using free range eggs.

This is a deep single layer vanilla, lemon zest and poppy seed all-butter Sponge, that is topped with a zingy lemon icing.

Free of gluten, dairy, egg, soy, peanut and tree nuts, this dietary friendly dish gives you all of the flavor without the typical allergens.

It should be very very soft and pliable but not sticky — so you can form it easily into a ball with your hands).